A New Food Source with High Protein Content
A new food source called "Kin-pun" has been developed by a start-up firm affiliated with Keio University. This innovative product is made from a powdered form of the bacterium used to ferment natto soybeans.
Kin-pun offers several advantages. It can be mixed into bread and noodles to add a chewy texture and a deep flavor. Additionally, the bacterium cells contain a significant amount of protein, making Kin-pun a valuable source of this essential nutrient.
With climate change and population growth leading to concerns about a global food and protein crisis, Kin-pun has the potential to be a valuable resource. It can help people ingest more protein without increasing the environmental burden.
Fermecutes, the company behind Kin-pun, is currently seeking to start production under original equipment manufacturer (OEM) contracts with a major bread maker and a processed food company. They are also considering setting up a plant to mass-produce the powdered bacterium in Indonesia or India.
The development of Kin-pun is a significant step forward in the search for sustainable and nutritious food sources. Its high protein content and ability to enhance the texture and flavor of food make it a promising option for the future.